Food Customizer

After working hard for a whole afternoon (actually only half an hour), Su Chen quickly slurped a bowl of noodles and went back to the office.

"This money is too hard to earn!"

After eating the first wave, the group of people came again. Although the business was more than 4,000 at noon, Su Chen was not happy at all.

Because after studying for more than 20 hours in the food practice room, a simple steamed Wuchang fish still remained at A level.

A level is the minimum level for Su Chen's banquet this time, but the first dish he learned cannot reach S level, which makes people feel uncomfortable.

Take a short lunch break.

Su Chen opened his eyes, too lazy to get up, and went straight into the practice room.

"Give me a Wuchang fish, copy the ingredients!"

The fresh Wuchang fish appeared in the fish tank, and at the same time, there appeared various ingredients that Su Chen had used before, all of which were processed.

Half a catty of cooked ham, one ounce of water-soaked mushrooms, and one ounce of clean winter bamboo shoots, cut into thin slices.

Su Chen threw the lively fish on the chopping board.

Fifteen seconds!

With the badge bonus and Su Chen's thousands of times of practice, he could kill the live fish in just fifteen seconds.

Follow the instructions of the recipe.

Sprinkle the fish with refined salt first, place the mushroom slices and ham slices on the fish alternately, and carefully inlay the thin slices of winter bamboo shoots cut into cypress leaf shapes on both sides of the fish.

Add scallion knots, ginger pieces, and Shaoxing wine.

After boiling the water over high heat, put the whole fish in the steamer and start steaming.

"If it weren't for the full level of steaming, it would be hard to grasp the time."

After practicing for a whole day, Su Chen found that the steaming time required for different sizes of fish was different. A Wuchang fish weighing about two pounds could only be steamed for fifteen minutes at most.

With full level of proficiency, the control of time was like a fish in water.

After a while, Su Chen took out the steamed fish and picked out all the scallion knots and ginger pieces on the plate.

"Is the problem here?"

Su Chen was puzzled.

According to Su Chen's previous understanding, after the fish is steamed, pour the steamed fish soy sauce on it and start eating, isn't it enough?

But the recipe is different. The sauce poured on it is not the finished seasoning bought from the market, but a fresh one.

Put the wok on a high fire, add a small piece of snow-white lard to heat it, then pour in the soup from the steamed fish, and finally add the boiled chicken soup to boil.

In this operation, lard, fish soup, and chicken soup are mixed together, colliding with a very magical taste.

"With this soup, it's delicious to cook a shoe horn!"

Since he can smell the smell in the practice room, Su Chen's perception of each production process has become more obvious.

When the soup in the pot boils, add a small amount of MSG and chicken oil and it can be removed from the pot.

Pour the soup on the fish with one hand, and sprinkle some pepper evenly with the other hand.

"Take a bite first!"

Su Chen's chopsticks were aimed at the fish belly near the head and picked up a piece. The meat here was full of fat, plump and tender. You didn't need to bite it too much. It melted in your mouth with a light sip.

Only a faint fresh fragrance was left.

[Steamed Wuchang Fish: Grade A]

"Why?"

Su Chen stood in front of the chopping board and fell into deep thought.

It should be said that this steamed Wuchang fish was the best he had made after practicing for so long. Although the rating level did not come up, the taste would not lie.

The slaughtering time was short, the steaming time was precisely controlled, and the amount of seasoning was definitely not too much or too little.

And according to Su Chen's own standards, this fish tasted absolutely the best he had ever eaten!

It was still Grade A?

What went wrong?

Su Chen was thinking while subconsciously picking up the fish.

It was a good thing that eating in the practice room did not take up space, otherwise he would become a big fat man after learning one dish.

After eating one side, Su Chen picked up the fish and turned it over.

Take another bite.

"Hmm?"

After the fish turned over, Su Chen suddenly tasted something wrong.

He took another bite uncertainly.

"The fish meat on the top is tender and plump, but what about the fish meat on the bottom..."

Although this feeling is not very obvious, Su Chen can still taste that something is wrong. Previously, he only tasted one bite of the fish each time he made it, and he really didn't eat the bottom part.

"The taste is not much different, what is it..."

The different feeling is very subtle and fleeting. Su Chen repeatedly picked up the fish meat and put it in his mouth, savoring it carefully every time.

But every time he could clearly feel that there was something different, but he couldn't tell.

"Tsk! I clearly know what's different, but I can't grasp it. It's so uncomfortable!"

Su Chen put down his chopsticks in frustration and stared at the plate of fish.

The whole fish had been eaten, leaving only the fish bones, soaked in the soup on the plate.

"Soak?" Su Chen looked at the soup and suddenly had a feeling of enlightenment, "Yes, soak!"

And the difference is not the difference in taste or flavor.

Flavor!

After thinking for a moment, Su Chen thought of a word that is very suitable to describe the difference, that is, flavor!

"Could it be because..."

Thinking of this, Su Chen immediately summoned two more live fish!

"If that is the reason, then during the steaming process, try to reduce the contact area between the fish and the plate to the minimum!"

After slaughtering in the same way, this time he did not directly place the mushroom slices and ham slices.

Su Chen tried to change one side of the fish into a flower knife with the knife method, and cut the other side in half, and then cut along the bones to both sides!

Break the cut fish meat from the middle to both sides, and then put it back on the plate. With this move, the fish that was originally lying on the plate seemed to stand up!

The fish meat with flower cuts on the top also bloomed because the fish body was bent back to the middle. At first glance, it felt like a peacock spreading its tail!

"Try it again!"

After the cuts were finished, the two plates of fish were steamed separately for 3 minutes.

When the first fish was cooked, Su Chen used the soup from the steamed fish to quickly make a portion of soup.

When the time for the second portion of steamed fish was up, the soup was drained out and the boiled soup was poured on top.

"This is really the last time. If this doesn't work"

Su Chen gritted his teeth and closed his eyes. If this doesn't work, he would really give up!

Without tasting, he handed it directly to the system.

After taking a deep breath nervously, Su Chen slowly opened his eyes.

[Steamed Wuchang Fish: S-grade]

"Damn it!" Su Chen couldn't help but yelled, "I want to try it. How big is the difference between this S-grade and A-grade!!!"

This time, the chopsticks went straight to the lower half of the fish, which was still the most delicious part.

The familiar tender and fresh feeling spread all over the tip of the tongue, and the rich taste brought by the special broth made the mouth secrete saliva continuously.

The incomparable taste has not yet been savored, followed by the fresh and fragrant taste of the fish itself.

"So that's it!"

Su Chen swallowed his saliva. This S-grade Wuchang fish was actually not much better than the A-grade Wuchang fish he made last time.

But it was that little difference that could make a dish different.

"So, when you steam fish, the fish will ooze out the juice, so in the last few minutes, the part next to the plate is not only steamed but also boiled."

"Steaming can preserve the original flavor of the fish to the greatest extent, but boiling will blend the flavor of the fish into the soup."

"That's why it lacks that little bit of flavor."

It's not the taste, it's not the flavor, it's just a flavor that is hard to describe in words, unique to fish!

Thinking of this, Su Chen couldn't help but laugh.

Perhaps this is what the ultimate delicacy is like, looking for a little bit of possibility to go further in the constant trial and error.

The first dish, the trial is over!

With the first success, Su Chen is more confident!